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Quick and Easy Vegan Lemon Curd

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This easy Vegan Lemon Curd is a zesty delight, perfect for adding a burst of citrusy goodness to a wide range of dishes, from morning toast to elegant desserts.

A bowl of vegan lemon curd with a spoon next to it.

Its vibrant flavor and creamy texture, crafted with simple, plant-based ingredients, make it an ideal choice for both everyday treats and special occasions. Whether you’re a vegan or just looking to add a tangy twist to your meals, this lemon curd is sure to brighten up your plate.

A bowl of vegan orange marmalade on a table.

πŸ’› Why You Will Love This Recipe

  • Quick and Simple: With just a few ingredients and minimal cooking time, this vegan lemon curd recipe is a breeze to make.
  • Versatile: Perfect as a spread, filling, or topping, it’s ideal for cakes, scones, muffins, or even pancakes.
  • Vibrant Flavor: The fresh lemon juice gives a bright and tangy taste that’s irresistibly refreshing.
  • Allergy-Friendly Delight: Using plant-based ingredients and no egg yolks, this curd is suitable for vegans and those avoiding dairy.
  • Customizable: You can adjust the sweetness or tartness to suit your preference.
  • Colorful & Appealing: A pinch of turmeric gives it a lovely, sunny hue without affecting the taste.
  • Healthier Option: This recipe is a great alternative to traditional curds that are high in eggs and butter.
  • Long-Lasting: It can be stored in the fridge for up to a week, making it a convenient make-ahead option.
A bowl of orange juice with a spoon next to it, perfect for vegans in need of a refreshing beverage.

πŸ—’οΈ Ingredients and Substitutes

Lemon Juice: Fresh or bottled, lemon juice is the star of this eggless lemon curd recipe, providing that unmistakable zesty kick. Fresh juice is preferred for its vibrant flavor, but bottled works in a pinch.

Milk of Choice: Oat milk is a great option for its creamy texture, but you can use any plant-based milk like almond milk, soy milk, or coconut milk. Each brings a unique flavor and consistency to the curd.

Granulated White Sugar: This sweetens the curd. If you’re looking for alternatives, try coconut sugar, brown sugar, or a liquid sweetener, though these may slightly alter the final taste, color, and texture.

Tapioca or Arrowroot Starch: These starches thicken the curd. Tapioca gives a glossy finish, while arrowroot offers a more subtle sheen. Cornstarch is another possible substitute.

Lemon Zest: Optional, but highly recommended. It intensifies the lemon flavor and adds a fresh aroma to the curd.

Ground Turmeric: Also optional, a pinch of turmeric enhances the yellow color of the curd without affecting the taste. It’s a natural food coloring and a great way to achieve a vibrant color.

Vegan Butter or Plant-Based Spread This adds richness and a smooth, buttery texture to the curd. There are many vegan butter options available, each adding a slightly different flavor and richness.

A vegan bowl of orange marmalade.

πŸ₯£ How to Make Vegan Lemon Curd

A vegan lemon curd made using a frying pan, flour, and lemons.
A bowl of yellow vegan batter with a whisk in it.
A vegan bowl of yellow batter with a whisk in it.
A white bowl with oranges and vegan lemon curd in it.
  1. In a small saucepan, mix together the lemon juice, your choice of milk, sugar, and starch. If you’re using lemon zest and turmeric, add them now for extra flavor and color.
  2. Whisk everything over medium heat until it’s smoothly combined. This prevents lumps and ensures even cooking.
  3. Keep whisking until the mixture begins to thicken. This should take about 5 minutes. You’re looking for a consistency similar to a creamy curd.
  4. Once the curd has thickened, turn off the heat. Stir in the vegan butter until it’s fully melted and incorporated. This step adds a silky, rich texture to the curd.
  5. Let the curd cool slightly before transferring it to an airtight container. It can be served immediately or stored in the refrigerator.
  6. For best results, chill the curd in the fridge for at least an hour. This allows it to set and develop a thicker texture.
  7. Your vegan lemon curd is ready to be enjoyed! Use it as a spread, filling, or topping for a rainbow of dishes.
A bowl of vegan orange juice with a spoon next to it.

πŸ‹ Suggested Uses

As a Spread or Topping

One of the simplest ways to enjoy this lemon curd is as a spread on toast, scones, or waffles. It adds a refreshing lemony zing to your breakfast or brunch. You can also dollop it on pancakes, crepes, or vegan yogurt for a delightful twist.

In Baked Goods and Desserts

Lemon curd can be a star ingredient in various desserts. Use it as a filling for vegan lemon bars, tarts, or cupcakes. It pairs wonderfully with vanilla or coconut flavors, making it a great topping for cakes, especially pound cake or sponge cake. For a summer treat, swirl it into vegan ice cream or layer it in parfaits.

As a Flavor Enhancer

A spoonful of lemon curd can brighten up smoothie bowls or oatmeal. It can also be used as a mix-in for frosting or icing, giving a citrusy note to your confections.

Creative Pairings

Don’t be afraid to get creative! Pair it with fresh berries for a simple yet elegant dessert. You can even incorporate it into savory dishes, like glazing for roasted vegetables, to add a unique twist.

A bowl of vegan lemon curd with a spoon next to it.

πŸ₯‘ Storage

  • In the Refrigerator: Store the eggless lemon curd in an airtight container (like a jar) in the refrigerator. It will keep well for up to one week. The cool temperature helps preserve its texture and tanginess.
  • Freezing: This recipe freezes well for up to 3 months. Thaw in the refrigerator overnight before using.
  • Serve at the Right Temperature: Lemon curd is best served at room temperature or slightly chilled. Let it sit out of the fridge for a bit before serving if it’s too cold.
A bowl of vegan lemon curd on a table next to some oranges.

πŸ’­ Top Tips

Whisk Constantly: To prevent lumps and ensure a smooth texture, keep whisking the mixture as it cooks.

Adjust the Thickness: If your curd is too thick, you can thin it out by whisking in a little more plant milk. If it’s too runny, cook it for a few minutes longer.

Balance Sweet and Tart: Adjust the amount of sugar and lemon juice to strike the perfect balance between sweetness and tartness according to your taste.

Use Fresh Ingredients: Fresh lemon juice and zest make a significant difference in flavor. Whenever possible, opt for fresh lemons.

Experiment with Citrus: You can try this recipe with other citrus fruits like lime, orange, or grapefruit for a different flavor profile.

Add Aromatic Herbs: Infuse the curd with herbs like thyme or basil for a unique twist.

A bowl of vegan lemon curd with a spoon next to it.

❓ Frequently Asked Questions

Is this recipe gluten-free?

If you use a gluten-free starch like tapioca or arrowroot, this lemon curd can be completely gluten-free.

Can I make this lemon curd sugar-free?

Yes, you can use a sugar substitute like stevia or erythritol, but it might slightly alter the texture and taste.

How can I tell when the curd is done cooking?

The curd is done when it coats the back of a spoon and runs slowly when the spoon is lifted.

Can I use regular butter if I’m not vegan?

Yes, you can use regular dairy butter if vegan considerations are not a concern for you.

A bowl of orange juice with slices of oranges next to it.

🧁 More Delicious Lemon Recipes

Gluten-Free Vegan Lemon Cake

Lavender Lemonade

Lemon Poppy Seed Granola

Lemonade Popsicles

Candied Lemon Slices

If you enjoy this recipe, you might also like our apple curd recipe.

A bowl of vegan lemon curd with a spoon next to it.

Vegan Lemon Curd

This easy Vegan Lemon Curd is a zesty delight, perfect for adding a burst of citrusy goodness to many dishes, from morning toast to desserts.
5 from 38 votes
Print Pin Rate
Course: Condiments, Dessert, Sweets
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 servings
Author: Kristen Wood

Ingredients

  • 1 cup lemon juice fresh or bottled
  • 1 cup milk of choice I like to use oat milk
  • ½ cup granulated white sugar
  • β…“ cup tapioca starch or arrowroot starch
  • 1 tablespoon lemon zest optional, but will give a much nicer lemon flavor
  • pinch ground turmeric optional, but will enhance the yellow color further
  • 2 tablespoons vegan butter or any plant-based spread

Instructions

  • In a small saucepan over medium heat, add the lemon juice, milk, sugar, and starch, as well as the lemon zest and turmeric (if using).
  • Whisk everything until smoothly combined, and continue whisking until the mixture begins to thicken, about 5 minutes.
  • Once the curd has visibly thickened and is the texture of a creamy curd, turn off the heat, and then add the vegan butter, mixing until fully melted and well incorporated.
  • Serve the curd right away or keep it stored in an airtight container in the refrigerator for up to one week.
  • Enjoy!

Notes

Sugar: Any granulated sugar can be used, but white sugar will result in that classic yellow color, whereas coconut or brown sugar will result in a much darker curd.
Whisk Constantly: To prevent lumps and ensure a smooth texture, keep whisking the mixture as it cooks.
Adjust the Thickness: If your curd is too thick, you can thin it out by whisking in a little more plant-based milk. If it’s too runny, cook it for a few minutes longer.
Balance Sweet and Tart: Adjust the amount of sugar and lemon juice to strike the perfect balance between sweetness and tartness according to your taste.
Use Fresh Ingredients: Fresh lemon juice and zest make a significant difference in flavor. Whenever possible, opt for fresh lemons.
Experiment with Citrus: You can try this recipe with other citrus fruits like lime, orange, or grapefruit for a different flavor profile.
Add Aromatic Herbs: Infuse the curd with herbs like thyme or basil for a unique twist.

Storage

In the Refrigerator: Store the lemon curd in an airtight container in the refrigerator. It will keep well for up to one week. The cool temperature helps preserve its texture and tanginess.
Freezing: This recipe freezes well for up to 3 months. Thaw in the refrigerator overnight before using.

Nutrition

Serving: 0.5cup | Calories: 193kcal | Carbohydrates: 38g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 127mg | Potassium: 70mg | Fiber: 1g | Sugar: 27g | Vitamin A: 272IU | Vitamin C: 26mg | Calcium: 81mg | Iron: 0.2mg
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Recipe Rating




 

6 Comments

  1. 5 stars
    Lovely! I made this today as directed in the recipe, except I reduced the sugar to 1/4 c. as I plan to mix the curd with oat milk whip cream…and the whip cream is already sweetened. Thank you for sharing your recipe!

  2. 5 stars
    This recipe is very easy to make. I tried it this morning, and the vibrant lemon flavor was exactly what I needed to start my day. I also love that this vegan lemon curd can be made ahead. I’m pretty sure my guests tomorrow won’t believe this is vegan.

  3. 5 stars
    This was a fantastic recipe. We love lemon anything in our house and buy store-bought lemon curd all the time. THis was way better and so easy to make. Thanks for sharing.

  4. 5 stars
    The fresh lemon juice and oat milk did give it a rich texture. I love the balance of sweetness with tapioca starch. Quick and easy! Thanks for sharing.

  5. 5 stars
    Tried this vegan lemon curd on my morning toast, and it was just what I needed to start my day perfect! It was tangy, it was smooth, and citrusy. Can’t wait to try this recipe on my cakes.

  6. 5 stars
    I love how tart and tangy this curd is. The texture is velvety and the flavor of citrus really shines through. I just paired it with scones and I’m obsessed.